Cranberry Cookies


225g vegan butter, softened

200g castor sugar

100g dark brown sugar

1 tsb vegan egg

1 tsp orange zest

2 tbsp orange juice

300g plain gluten free flour (optional)

½ teaspoon bicarbonate of soda

½ teaspoon salt

225g chopped cranberries

60g chopped walnuts (optional)


½ teaspoon orange zest

3 tablespoons orange juice

200g icing sugar


1.Preheat the oven to 190°C/Gas mark 4.

2.In a large bowl, cream together the butter, castor sugar and brown sugar until smooth. Beat in the egg until well blended. Mix in 1 teaspoon orange zest and 2 tablespoons orange juice. Combine the flour, bicarbonate and salt; stir into the orange mixture. Mix in cranberries and if using, walnuts, until evenly distributed. Drop dough by rounded tablespoonfuls onto ungreased baking trays. Cookies should be spaced at least 5cm apart.

3. Bake for 12 to 14 minutes in the preheated oven, until the edges are golden. Remove from cookie sheets to cool on wire racks.

4. For the icing: in a small bowl, mix together ½ teaspoon orange zest, 3 tablespoons orange juice and icing sugar until smooth. Spread over the tops of cooled cookies. Let stand until set.